Affairs of Living

Gluten-free, allergy-friendly, whole foods recipes

Recent Posts

Subscribe to RSS headline updates from:
Powered by FeedBurner

Site Search
Subscribe

Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

Free Shipping on Vitamix

The Vitamix is my favorite kitchen tool for blending perfectly smooth sauces and smoothies, making my own nut and seed butters, grinding fresh gluten-free flours, and more. Interested in purchasing one? Check out the great deals on reconditioned Vitamix machines, or investigate new Vitamix machine packages. Payment plans are available!

Receive FREE SHIPPING to the US and Canada when you order a Vitamix with my affiliate code 06-004943. 

Save at iherb.com

Save $5 on your first order from iHerb.com with coupon code QAB040.  Visit iHerb.com now to browse natural products and supplements. 

Love it here?

                                

« Carob Chip Mint Surprise Cookies (gluten free, vegan, egg free, dairy free) | Main | Mesquite Millet Sorghum Waffles with Spicy Sweet Cashew Sauce (gluten free, vegan, low sugar, wheat free, Candida friendly) »
Monday
Apr132009

Golden Coconut Snack Cake/Flatbread (gluten free, vegan, sugar free)

 

Okay, I know it is lame to not have photos to accompany the recipes.  In this case, my camera died when I was baking this lovely snack cake, and I haven't had a chance to take a photo since!  anyway, moving on...

 

In my baking fit a couple weeks ago before going to Florida for my brother's wedding, I decided to whip up a tropical sort of snack cake flatbread.  I've been traveling with frozen muffins and breads lately, and it is nice to have safe food on the road.  I wanted something just a little sweet that I could eat when the rest of family is eating wedding cake, so I whipped up this little number. I put it in the freezer, and I'll grab a slice or two to take along!  But I couldn't resist eating a slice fresh, and it was very tasty.  While my family was eating wedding cupcakes around the kitchen table, I ate a slice of this, drizzled with an on-the-fly rice milk-carob powder-flax oil sort of glaze, and it was very satisfying indeed.

 

Golden, moist, and fragrant, this coconut scented snack cake is lightly sweet and would be the perfect partner for an afternoon cup of tea!  Even better is that it contains NO ADDED SUGAR!  Like most things I make it is only very very lightly sweetened, my sweetener of choice for this recipe was stevia.  If you have a sweet tooth, it could be made sweeter very easily with more stevia, or a squirt of agave, brown rice syrup, honey, or maple syrup.   

 

It is loosely based on Susan Jane Murray's fabulous Rooibos & Quinoa Flatbread recipe - I make a million bread variations based on the basic framework of that recipe, all with great success.  This was my first experiment with coconut water, which I used as the liquid. I found a box of it on sale at the grocery store a while back, and had it in my pantry, so now seemed like the perfect opportunity to try it out. Apparently, coconut water is supposed to be really great for you, full of potassium and all sorts of other good things. I heard you can culture it and make a kefir-like drink too. Regardless, it added a nice, light coconutty kick and slightly sweet flavor to the bread. However, if you are really really watching your sugar intake, you may want to avoid drinking it straight - a 12 oz box has about 14 grams of sugar.  Used in recipes, though, the amount of sugar is negligible - if you get 8 slices from this recipe, as I usually do, that is only 1.75 grams of sugar per slice.  

 

Golden Coconut Snack Cake

yield: 8-16 slices, depending on how you cut it!
  • 1/2 c quinoa flour
  • 1/2 c millet flour, rice flour, or mix (rice flour has a milder flavor and will allow for more coconut flavor to shine through, but millet packs more nutrition an is lower GI)
  • 3/4 c quinoa flakes
  • 1/4 c whole millet grain (optional, for crunch)
  • 1 box (about 12 oz) unsweetened coconut water, water, or milk substitute
  • 1/2 tsp salt or 1 tsp ume vinegar
  • 1/2-2/3 c unsweetened, shredded coconut
  • 1/2 tsp baking soda
  • 1 tsp corn-free baking powder
  • 1 tsp cream of tartar
  • 2 T coconut butter/solid creamed coconut
  • 1/4 tsp vitamin C crystals
  • 1/2 tsp stevia 
  • 1/2 c boiling water
  • optional, for a more intense flavor: coconut flavoring/extract
Preheat oven to 350 F.  Grease an 8x8 or 9x9 square baking tin with coconut oil. Mix quinoa flour, millet flour, quinoa flakes, and whole grain millet with coconut water and let sit for about 30 minutes.
Add salt/ume and shredded coconut, and stir until well mixed.   Dissolve stevia, vitamin C crystals and coconut butter/cream in boiling water.  Add to flour mixture, along with baking soda, baking powder, and cream of tartar.
Stir gently until everything is just evenly mixed; do not over mix and kill all those lovely little bubbles!  Mixture will be runny.  Bake for 35-40 minutes, until golden brown and toothpick inserted comes out clean.Remove from oven, and let cool in pan about 5 minutes.  Remove from pan, and let finish cooling on a rack.Once cooled, slice into as many pieces as you'd like - I like to cut it into 8 rectangular slices.  Or cut into 9 squares, or, cut into 12 or 16 slices. It all depends on how you want to serve it, and how many slices you want! Serve immediately, or freeze for later.  Slices freeze like a dream, and they thaw in a jiffy!  Leftover slices of the bread are especially good when warmed in the toaster oven.

 

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments (8)

I am so glad that I found this website!! As a soy-, egg-, wheat-, yeast- intolerant person Your Work is Magic!! Can't wait to try some recipes. Many, many thanks!!

June 1, 2009 | Unregistered Commenterjenniferlakshmi

Many many you're welcomes! I am glad you like the page, and I hope you find lots of things you like here! Look forward to seeing you around the site more often. Best, Kim

June 1, 2009 | Unregistered CommenterKim

Hey! I am having trouble finding coconut butter and/or creamed coconut as well as coconut oil. The only health food store close by is Whole Foods. If you have any suggestion brands please let me know. Thanks! Is it better to get extra virigin coconut oil, mechanically expeller pressed, and "naturally refined" or none of the above, just plain organic coconut oil. Does the extra virgin oil taste any different? Thanks! Love these recipes :)

January 28, 2010 | Unregistered CommenterLymie2

Hi Lymie2! Hey, I'm a Lymie too, too.... ba dum ching!
Whole Foods should have coconut oil and creamed coconut. I would go for virgin coconut oil, I think it is often expeller pressed. I tend to avoid refined. Virgin oil will have a more coconutty flavor, as well as more of the beneficial lauric acid. The Whole Foods 365 Brand coconut oil is decent - it is organic, virgin, and only about $6 for 16 oz. Nutiva and Tropical Traditions are also supposed to be very good, Whole Foods might have them. Right now I am using Wilderness Family Naturals, you can order it online, it is excellent, I really like it. The creamed coconut should be in the baking section, in a green box - I've used "Let's Do Organic" brand creamed coconut. As for coconut butter, I have used Artisana, super good - I dont' know if Whole Foods carries it, but you can find in online. Hope that info helps!

January 28, 2010 | Registered CommenterKim @ Affairs of Living

hey! OK we are going back to WHole foods today and I might have my mom make this for me "brithday cake" LOL Thanks for the tips on the oil and butter. I wlll look for that cream kind. My question is that I do not like shredded coconut. I love the flavor of coconut just not the real thing (yes I know im weird LOL) Will this effect the outcome of the bread? Also, we already have soy flour and I am wondering if that would be ok to subsitute for the rice flour? I get so lost on what flours you can substitute for another. Thanks! Hope you have a lyme-tastic day :) It is my word but you can use it LOL

March 3, 2010 | Unregistered CommenterLymie2

Oh, I forgot to tell you. We tried the waffles and they were awesome!!! Thank you for your wonderful recipes :) I ended making one with a lot of italitan seasonings and a bit of garlic (to atttempt to get a garlic bread taste lol) and it work quite well! IT is fun how you can play with the seasonings of things :)

March 3, 2010 | Unregistered CommenterLymie2

Hi Lymie!
I hope you like the cake! It is not very sweet how I made it so if you want something more like "real" cake, I would recommend adding more stevia or a natural sweetener like maple or agave if you tolerate it. As for the coconut you could omit it. The recipe I adapted this from doesn't include coconut and works just fine without - just keep in mind it will remove some of the bulk. You could add chopped nuts or seeds to make up the volume if you want, or maybe an extra handful of quinoa flakes. As for the soy flour - I have never used soy flour, but if it behaves like chickpea or fava flour, it will add a more stable body and texture to the bread than rice flour. I have made similar flatbreads with chickpea flour with success so give it a shot - but keep in mind it doens't behave the same as rice and may change the recipe. It may also add a slightly beany flavor - so you may need some more sweetener or a little coconut extract/flavoring to cover it!

Glad you liked the waffles :) I love those things!

Happy Lymie day to you too, and happy birthday!
Kim

This cake is delicious! Im addicted to them; they're just what I need when a sugar craving hits. I've bee sick for 7 months and on various specialized diets but about a month ago they found candida overgrowth so now my diets even more restricted. It's dishes like this one and all your recipes in general that are helping me adapt and get through this!

Thank you!

March 11, 2013 | Unregistered CommenterAnna
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo